| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 4 | Servings | |
INGREDIENTS
| 24 | lg | Uncooked shrimp; peeled, tails left on |
| 1/4 | c | Honey |
| 1/4 | c | Dijon mustard |
| 2 | tb | Lemon juice |
| 4 | Red bell peppers; cut into 2" pieces | |
| 4 | Yellow bell peppers; cut into 2" pieces | |
| 1 | Red onion; cut into 1" pieces | |
| 12 | lg | Mushrooms |
| 12 | Cherry tomatoes | |
| 12 | Skewers |
INSTRUCTIONS
From: Debbie Grayson <Blueiis1@AOL.COM> Date: Tue, 2 Jul 1996 21:06:02 -0400 Mix the honey, mustard, and lemon juice in a small bowl. Alternate shrimp and vegetables on skewers. Heat up your barbecue. Brush the kebabs with the honey mustard sauce and grill until shrimp are cooked through. Baste occasionally while cooking. Serve hot. NUTRITIONAL INFORMATION per serving: 172 Calories; 16g Protein; 65mg Cholesterol; 23g Carbohydrate; 646mg Sodium; 2g Fat EAT-L DIGEST 1 JULY 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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